92 calories (1/2 of recipe; steamed rice excluded); 6.6 g protein; 6.3 g fat; 1.5 g carbohydrate; 5.7 g net carbs; 116 mg sodium; 214 mg cholesterol; 0.6 g fiber
1/2 tsp shiokoji salted rice malt
1/2 tsp sesame oil
Lightly beat egg, add shiokoji, and mix well.
Heat sesame oil in frying pan.
Chop fuki no to. Remove any discolored (dark) parts.
Saute fuki no to on medium heat.
- The surface of fuki no to quickly darkens when exposed to air. For this reason, make sure to be ready to saute immediately after chopping them up (thus, sesame oil is heated first above).
- If shiokoji is not at hand, a tiny pinch of salt and 1 tbsp sake and mirin (equal parts) would work. If you like something sweeter, add more mirin or a pinch of sugar.
- To quickly reduce the bitterness of fuki no to, blanch (in briskly boiling water, after removing discolored parts), transfer to ice water, and soak as long as time allows. Squeeze out excess water before chopping them up for main cooking.